Chef David Kinch announced Monday that he will depart his three-Michelin-starred restaurant, Manresa, on Dec. 31 after 20 years at the helm.
Kinch is leaving the celebrated Los Gatos, Calif. independent restaurant to focus on his three more casual concepts: The Bywater, a New Orleans-style spot; Mentone, a restaurant showcasing flavors of the Italian and French Riviera; and local bakery, Manresa Bread.
Manresa will remain open, operating with its current culinary, beverage and service teams.
Chef David Kinch. /Photo by Chris Schmauch
Leading up to his departure at the end of the year, Kinch and his team—chef de cuisine Nicholas Romero and pastry chef Courtney Moisant—will create a series of seasonal menus featuring classics from the past 20 years along with a roster of new dishes.
“A three-Michelin-starred restaurant requires nothing less than your best. One could always find me in the kitchen as I prided myself on and loved being a working chef, with our team, behind the stoves,” Kinch said in a statement. “This is back-breaking work that demands you show up at your fullest every day, no excuses. Starting January 1, I hope to establish a new equilibrium, to focus on the next exciting chapter of my life.”
In addition to devoting more attention to The Bywater, Mentone and Manresa Bread—all in Northern California—Kinch is looking forward to having the time and freedom to explore some exciting new pursuits, and revisit long-neglected passions, he said.
Manresa has received many awards and accolades over the past 20 years, turning it into one of the top dining destinations in California. Along with achieving and retaining its three Michelin stars for six consecutive years, the restaurant was included in the World’s 50 Best, Forbes Travel Guide Five Stars, AAA Five Diamond Rating, Les Grandes Tables du Monde and other prestigious lists and guides.
Kinch was personally recognized as Best Chef Pacific by the James Beard Foundation. He is a pioneer in forging partnerships with local and sustainable growers and artisan producers from California’s Central Coast, showcasing plates with a distinct sense of place.
“Until the end of the year, I look forward to a joyous four months, welcoming back all who have supported us over the years to enjoy the restaurant one last time in its current iteration,” Kinch commented.
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